Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions

Food Research International

Volumn 108, Issue , 2018, Pages 183-191

  Rocchetti, Gabriele ^a   Giuberti, Gianluca ^a   Gallo, Antonio ^a   Bernardi, Jamila ^a   Marocco, Adriano ^a   Lucini, Luigi ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

In vitro starch digestion; Metabolomics; Pigmented maize flours; Polyphenols; Resistant starch

Indexed keywords

ANTHOCYANINS; ENZYME ACTIVITY; MODULATION; MULTIVARIANT ANALYSIS; PHENOLS;

IN-VITRO; MAIZE FLOUR; METABOLOMICS; POLYPHENOLS; RESISTANT STARCH;

STARCH;

ANTIOXIDANT; PIGMENT; POLYPHENOL; STARCH;

COMPARATIVE STUDY; COOKING; DIGESTION; ELECTROSPRAY MASS SPECTROMETRY; FLOUR; GENETICS; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MAIZE; METABOLISM; METABOLOMICS; OXYGEN RADICAL ABSORBANCE CAPACITY; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIGESTION; FLOUR; HOT TEMPERATURE; HYDROLYSIS; METABOLOMICS; OXYGEN RADICAL ABSORBANCE CAPACITY; PIGMENTS, BIOLOGICAL; POLYPHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; STARCH; ZEA MAYS;

EID: 85044146857     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.03.049     Document Type: Article

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